There’s nothing better than a giant pot of steamed mussels and clams. The beautiful juice at the bottom might be the most delicious part. Be sure to make plenty of garlic-scratched bread for dunking. Clams and mussels should be closed completely before cooking and open when fully cooked. Discard any that don’t open.

Ready in 20 minutes Makes 2-4 servings

• 2 tablespoons olive oil 
• 1 shallot, sliced
• 3 tablespoons butter 
• 1 whole head garlic, peeled and minced  
• Salt and pepper
• 2 pound mussels
• 2 pound clams 
• ¾ cup dry white wine 
• 1 lemon 
• 1 teaspoon red pepper flakes
• 2 tablespoons chopped parsley
  
  

1 Set a large pot or heavy-bottomed dutch oven over medium heat. Heat the oil until it shimmers. Add the shallot and cook until fragrant and translucent, about 4 minutes. Add the butter and garlic, and cook until the butter is melted and garlic is aromatic, turning down head if necessary. Add a large pinch of sea salt and some black pepper. 

2 Add the mussels, clams, white wine, and juice from 1 lemon. Cover and steam over high heat until all the mussels and clams are open, about 5-7 minutes. Check them after 5 minutes. Garnish steamed mussels and clams with red pepper flakes and chopped parsley. Serve with garlic-scratched bread.

Make the garlic-scratched bread: Take 4 slices thick-cut crusty bread and coat with olive oil. Fry in a cast iron skillet or grill pan until both sides are toasted and golden brown, adding more oil as needed. Remove from the pan and rub each slice with a piece of smashed garlic. The oil from the garlic should infuse the warm bread. Top with flaky salt like Maldon and serve alongside the steamers.

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